Baked Zucchini Fries with Tomato Coulis Dipping Sauce

Name: Baked Zucchini Fries with Tomato Coulis Dipping Sauce
Yield: 4 servings
Ingredients: 1 lb ripe tomatoes, peeled, cored, and diced; 2 tbsp white-wine vinegar; 1 tbsp honey; 1 tbsp minced shallot or onion; 2 tsp fresh basil, chopped; 1 Kosher salt and freshly ground black pepper to taste; 1 cup unseasoned bread crumbs; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 cup all-purpose flour; 2 eggs, beaten; 3 medium zucchini; 1 cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first; 1 if desired; 1 and avoid round pattypan squash — the shape does not lend itself to fries)

From the kitchen of Carly

Crispy bread-crusted zucchini sticks meet bright tomato coulis, a silky sauce built from fresh tomatoes, basil, and a touch of honey. Baked until golden, these deliver the satisfaction of fries with actual vegetables tucked inside.

Baked Zucchini Fries with Tomato Coulis Dipping Sauce

Crispy bread-crumb coating on tender zucchini, with barely any oil involved. The trick is cutting them thin enough that they finish in 20 minutes while the crust stays golden, and using a blended tomato coulis that tastes more sophisticated than ketchup without the fuss. A real vegetable side that tastes indulgent.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1 lbripe tomatoes, peeled, cored, and diced
2 tbspwhite-wine vinegar
1 tbsphoney
1 tbspminced shallot or onion
2 tspfresh basil, chopped
1Kosher salt and freshly ground black pepper to taste
1 cupunseasoned bread crumbs
1/2 tspkosher salt
1/4 tspfreshly ground black pepper
1 cupall-purpose flour
2eggs, beaten
3 mediumzucchini
1cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first
1if desired
1and avoid round pattypan squash — the shape does not lend itself to fries)

Instructions

Tumble all the coulis ingredients into a blender and puree until smooth. Pour the mixture into a saute pan and cook over medium heat, stirring occasionally, until fragrant and warmed through, 3 to 5 minutes. Scrape it into a bowl and refrigerate to cool.
Set the oven to 350 degrees F.
In a medium bowl, stir together the bread crumbs, salt, and pepper. Spread the flour into a second medium bowl and pour the beaten eggs into a smaller one alongside it.
Working one piece at a time, dredge each zucchini stick in the flour until lightly coated, then drag it through the beaten egg. Finally, roll it in the bread crumb mixture, pressing gently so the coating sticks well all over.
Lay the breaded zucchini pieces on a nonstick baking sheet in a single layer and bake for about 20 minutes, until the zucchini is tender inside and the coating has gone crisp. Give the fries a few minutes to cool slightly, then serve them alongside the tomato coulis for dipping.

Tips from the kitchen

Cut your zucchini on a mandoline to ensure even thickness, so they all finish at the same time. Uneven pieces leave you with mushy or undercooked spots.
Bread the zucchini right before baking, not hours ahead, or the coating will absorb moisture and lose its crispness.
If your oven runs hot, tent the fries loosely with foil at 15 minutes to prevent over-browning while the insides finish cooking.
Make the coulis a full day ahead and chill it. Cold sauce makes the contrast with warm fries more satisfying.

Variations

Parmesan version: Mix grated Parmesan and a pinch of garlic powder into the bread crumbs before coating for a savory, cheesy bite.
Herbed bread crumbs: Toss your crumbs with dried oregano, thyme, and a little lemon zest for an Italian lean.
Spicy coulis: Add a pinch of cayenne and a splash of hot sauce to the tomato purée if you want heat to balance the richness.
Summer squash mix: Use yellow squash or pattypan alongside zucchini, as long as you cut everything the same thickness for even cooking.

Make ahead and storage

Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet at 375°F for 5 minutes to restore crispness, not in the microwave.